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    You are in: Home / Chinese / Lily Kwok's Chinese Chicken Curry Recipe
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    Lily Kwok's Chinese Chicken Curry

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 14, 2010

      5 Stars for the taste! Plus I have a serving for lunch tomorrow! Unlike mikekey, I do not have "labor intensive" issues...I looked at the time allotted and knew I'd be busy a while. However, the cooking times seemed to exceed what was specified. So be prepared to spend at least 2 to 3 hours on this dish, not 1 1/2. I couldn't get my sauce to brown in the time allotted, and exceeded that timeframe. The flavor of this dish is wonderful! But I think you should be prepared for a longer time in preparation and cooking! Thanks for sharing this delicious recipe.

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    • on June 28, 2009

      Very tasty and just the right amount of heat and spices! It IS a little labor intensive, so will make it for special occasions. I think it would be good with shrimp, as a previous reviewer made it, so will give that a try, too!

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    • on November 13, 2008

      Wow, good curry! nice and hot, but pleasant at the same time. I subbed shrimp for the chicken, the sauce is maybe a little hot for shrimp, but I didn't want to have chicken! I added the shrimp and the peas to the sauce, once it had reduced and was nearly ready, and let them cook in the sauce for about ten minutes or so, until the shrimp were done. I also used less oil, I didn't measure it, just used what I needed, certainly not 6 tblspns, quite a bit less. I found the spices cooked well, I just kept an eye on them. Smooth thick rich curry, smells fabulous, tastes wonderful, served over steamed rice, with green beans on the side. Thanks Noo, wonderful recipe!

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    • on October 25, 2008

      This is packed full of flavor. The only change I made was to decrease the amount of oil in the sauce. I used only 3 tbls. It could still be decreased to 1 1/2 tbls. I did notice that the chili powder is 1/2 Tablespoon and not 1/2 teaspoon. I think poo235 may have thought that. This was time consuming but well worth it. Thanks for posting. :)

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    • on October 21, 2008

      This was very good! I liked the curry sauce. It had just the right amount of kick. The only thing that I will change next time is to use a little more chili powder, maybe increase the quantity to 1 tsp. I also liked the peas and onions being added later with the chicken. Thanks Noo!

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    Nutritional Facts for Lily Kwok's Chinese Chicken Curry

    Serving Size: 1 (759 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 899.6
     
    Calories from Fat 556
    61%
    Total Fat 61.8 g
    95%
    Saturated Fat 8.6 g
    43%
    Cholesterol 81.6 mg
    27%
    Sodium 481.9 mg
    20%
    Total Carbohydrate 53.0 g
    17%
    Dietary Fiber 7.9 g
    31%
    Sugars 17.1 g
    68%
    Protein 37.0 g
    74%

    The following items or measurements are not included:

    gingerroot

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